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2 for 1 Pizza House

120 - 2785 Main Street SW Airdrie AB T4B 3S6 · Food - General

Official record from Alberta →

Inspection summary

2 for 1 Pizza House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 26, 2025. The most recent inspection, on January 15, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on January 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 16, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 16, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A new quats sanitizer solution was made during the inspection. DO THE FOLLOWING:1. Ensure that an approved sanitizer is available at all times for cleaning food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza warmer had a temperature of 43 degrees Celsius. This was corrected during the inspection. Operator increased the temperature to 60 degrees Celsius. DO THE FOLLOWING:1. Ensure that the temperature in the hot holding unit is maintained at 60 degrees Celsius or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Quats test strips had expired in August 2025. Ensure that new test strips are acquired to test the concentration of the sanitizer.**This is an outstanding violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood ventilation is past its servicing date. DO THE FOLLOWING:1. Service the hood vent.
  2. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A piece was moldy garlic was observed in the walk-in cooler. This was corrected during the inspection and discarded.DO THE FOLLOWING: 1. Ensure that mouldy food is not used when preparing food and discarded to prevent food born illness.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bucket was empty. This was corrected during the inspection. Corrected sanitizer concentration was 200ppm.DO THE FOLLOWING:1. ensure that a sanitizer is available at all times for sanitizing food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the hot holding unit with the pizza was 43 degree Celsius. Unit was turned off.Operator discarded the pizza during the inspection. Operator informed that they stop selling the pizza after 3pm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips had expired in August 2025. Ensure the new test strips are acquired to test the concentration of the sanitizer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A dirty dish was observed next to the clean dishes. This was corrected during the inspection and operator removed the dirty dishes. DO THE FOLLOWING:1. Ensure that clean dishes and dirty dishes are stored separately to prevent contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was not posted. DO THE FOLLOWING:1. post a copy of the permit where it is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood ventilation had grease and dust built up. Handwash at the front was in disrepair and leaking. DO THE FOLLOWING:1. ensure the hood vent is services and the vent are cleaned to prevent contamination of food below.2. ensure the handwash is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standing freezer handles had stains on them and inside of the freezer had debris built.Area in the back had an accumulation of garbage bags and cardboard boxes. DO THE FOLLOWING:1. Clean the handles and the inside of the freezer2. ensure that the garbage and recycling is taken out routinely
  3. Initial Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items stored on shelves in back area of kitchen.2. Personal items stored on shelves in walk in cooler.COMPLETE THE FOLLOWING:1. Please designate an area in the kitchen and cooler for staff personal belongings, so they are stored separately from customer related items.

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